kale, carrot and chicken soup

Ok we have talked about the importance of meal prep. Here is a great recipe for a soup which I normally make on Sundays and it lasts me the whole week. It’s great for lunch, snack or with dinner. It is so healthy and more important delicious!!! The original recipe is on Goop.com but that one requires you to make your own broth and chicken which I just do not have the time to do. So this is a little simpler

What you will need:

  • 1 Rotisserie chicken
  • 1 carton of low sodium chicken broth
  • 1 carton of chicken bone broth
  • 5 carrots chopped
  • 1 onion chopped
  • 1 stalk of celery
  • 1 large leek
  • 1 bunch of kale (dark leafy kind)
  • 1 bay leaf, salt, pepper, sprinkle of thyme.

Sautee onions in the soup pan with a bit of coconut oil to soften.

Shred chicken breasts and save the rest to eat at another meal.

Add the chicken, celery, carrots, leeks, kale , bay leaf and both cartons of soup to the pan.

Add 1 cup of filtered water

bring to a boil.

Lower to a simmer, add thyme and salt and pepper to taste.

Let it simmer for about 45- hour (the longer you leave it the more flavor it will have.

This soup gets better every day that it sits in the fridge! You can always freeze it too for later consumption.

Enjoy babes!!

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